TONIGHT, ON KITCHEN NIGHTMARES...
YOU CAN'T CREATE JACK FROM HERE!
CHEF RAMSAY GOES HEAD TO HEAD
WITH LONG ISLAND'S MOST ARROGANT CHEF...
I'M VERY EXCITED TO SHOW CHEF RAMSAY WHAT I CAN DO.
THERE WILL BE NO FAULTS IN WHAT I PRODUCE.
WHOSE BUSINESS IS CLEARLY DYING.
THERE WILL BE PLENTY OF OPEN TABLES, BELIEVE ME.
NO HAPPY HOUR HERE.
IS HE SLEEPING OVER THERE?
JUST AN EARLY BIRD SPECIAL.
I FEEL LIKE I'M IN FLORIDA.
HIS GIRLFRIEND NOT ONLY SUPPORTS HIM...
FIRE 14!
HER PARENTS HAVE PUT THEIR LIFE SAVINGS
INTO THE RESTAURANT AS WELL.
PUT MY HOME, MY RETIREMENT,
AND EVERYTHING ELSE ON THE LINE WITH THIS YOUNG MAN.
BUT THIS GUY DOESN'T THINK HE'S DOING ANYTHING WRONG.
OH, MY GOD!
HOW CAN YOU RESPECT FOOD IF YOU COOK IT IN THIS?!
IT'S MY RESTAURANT, MY RULES,
AND THAT SHOULD BE THE BOTTOM LINE.
CAN GORDON GET THROUGH TO HIM...
I WISH YOU'D GOT YOUR ASS KICKED IN A IN' KITCHEN.
YOU SHOULD BE ASHAMED.
HE CAN BUST MY BUTT,
BUT THE NAME ON THE AWNING IS TROBIANO'S.
IT'S NOT RAMSAY'S.
BEFORE HE NOT ONLY BANKRUPTS HIMSELF...
YOU SANK $1/2 MILLION INTO THIS?
BUT HIS GIRLFRIEND'S FAMILY AS WELL.
WE'RE SCREWED. WE SHOULD HAVE NEVER DID THIS.
THERE'S A SHOCKING CONCLUSION
THAT WILL CHANGE THIS FAMILY FOREVER.
I AM OUT OF THERE.
I DON'T KNOW WHAT TO DO.
I'M GONNA KNOCK SOMEBODY OUT.
*
GREAT NECK, NEW YORK IS AN UPSCALE COMMUNITY
ON THE NORTH SHORE OF LONG ISLAND,
WHERE THE COMPETITION AMONG ITALIAN RESTAURANTS
IS FIERCE.
TROBIANO'S HAS BEEN STRUGGLING TO SURVIVE
FOR THE PAST THREE YEARS.
OWNED BY ANTHONY TROBIANO AND HIS GIRLFRIEND'S PARENTS.
THEY ARE NOW JUST MONTHS AWAY FROM LOSING EVERYTHING.
MY DESIRE TO OWN A RESTAURANT
BASICALLY STARTED RIGHT AFTER CULINARY SCHOOL,
UH, WORKING FOR OTHER PEOPLE.
LOOK AT THAT, HUH?
AND THEN I SAID TO MYSELF, "WHY AM I BUSTING MY ASS
FOR EVERYBODY WHEN I COULD BE DOING IT FOR MYSELF?"
HEY, JOE, PUT A STEAK KNIFE ON THERE.
THEN HE CAME TO ME ONE DAY AND SAYS, "THIS PLACE IS AVAILABLE.
I WANNA BUY IT."
I DON'T KNOW IF IT TOOK ,
OR I WAS JUST PLAIN STUPID DOING IT."
THEY GO RIGHT OVER ME AND ASK HIM.
HAVING A BUSINESS TOGETHER, YOU KNOW,
YOU SEE TOO MUCH, YOU'RE TOGETHER TOO MUCH.
THERE'S RESENTMENT BECAUSE OF IT.
APPETIZERS--DID THEY GO OUT OR NO?
TIFF!
I--I HEARD YOU.
ME AND ANTHONY HAVE BEEN TOGETHER FOR SIX YEARS.
WE USED TO NEVER FIGHT, EVER.
I THOUGHT HE WAS, LIKE, THE BEST PERSON IN THE WORLD.
AND THEN WE GOT HERE, I'M LIKE,
"WHO AM I GOING OUT WITH?"
I WANT A WHOLE NEW ING SLIP!
WE SHOULD HAVE TWO.
WHEN IT COMES DOWN TO RUNNING THE BUSINESS,
IT'S REALLY ANTHONY THAT RUNS IT.
HEY, JAMES, TAKE A CRAWL.
COME ON.
IT'S MY RESTAURANT AND MY RULES,
AND THAT SHOULD BE THE BOTTOM LINE.
BUYER 14.
AT THE BEGINNING, TROBIANO'S TOOK OFF.
WE DIDN'T MAINTAIN THE FOOD COMING OUT FAST ENOUGH
WITH QUALITY.
AND FROM THERE, OUR BUSINESS DECREASED.
THERE WILL BE PLENTY OF OPEN TABLES, BELIEVE ME.
THE EARLY BIRD SPECIAL WAS MY IDEA.
ANY PLACE YOU LIKE.
IT'S BRINGING IN PEOPLE TO KEEP THE BOAT AFLOAT.
HOW WE DOING, FOLKS? EVERYTHING ALL RIGHT?
FORGET ABOUT IT. I FEEL LIKE I'M IN FLORIDA.
IT'S CRAZY.
I'M WORKING, KILLING MYSELF TO PAY BILLS.
I DON'T WANT TO LIVE LIKE THIS--I DON'T.
I DON'T REALLY WANT TO LIVE THIS WAY ANYMORE.
IT'S DEPRESSING.
I PUT PARENTS INTO HIS POSITION.
THEY WERE FINALLY GETTING COMFORTABLE,
AND NOW THEY HAVE NO CHOICE BUT TO WORK
OR THEY'RE GONNA LOSE EVERYTHING.
ANTHONY...
HE'S ONLY MY DAUGHTER'S BOYFRIEND.
I PUT MY FAITH, I PUT MY HOME,
MY RETIREMENT, MY WIFE'S WELL-BEING,
EVERYTHING ELSE ON THE LINE WITH THIS YOUNG MAN.
AT THE END OF THE DAY, YOU KNOW,
IT IS MY NAME ON THE AWNING.
TO THINK THAT MY NAME IS GOING DOWN
AS WELL AS THE RESTAURANT,
THAT WOULD DEFINITELY BE DISAPPOINTING.
YOU GUYS HAVE TO RUN MORE FOOD, OKAY?
WE ARE.
MORE.
THE LAST THREE YEARS HAVE BEEN ROUGH.
BY THIS TIME IN MY LIFE,
I THOUGHT WE WOULD HAVE BEEN MARRIED,
HAD KIDS ALREADY.
IF WE DON'T GET CHEF RAMSAY'S HELP,
THERE'S NO OTHER OPTIONS FOR US.
OKAY, HERE WE ARE.
OH, , IT'S FOR SALE.
NO, THAT'S AN EARLY BIRD DINNER MENU.
- $14.95. - ME.
THAT'S CHEAPER THAN THE SUB SHOP.
RIGHT, TROBIANO'S.
HERE WE ARE.
HELLO.
HI THERE.
HOW ARE YOU? GORDON, PLEASE.
FIRST NAME IS... JOE.
JOE, GOOD TO SEE YOU. VERY NICE TO MEET YOU, CHEF RAMSAY.
GOOD TO SEE YOU TOO. PAT, NICE TO SEE YOU.
WHEN CHEF RAMSAY CAME THOUGH THAT DOOR,
I THOUGHT IT WAS A BLESSING.
I THINK, HOPEFULLY, HE'LL PUT US STRAIGHT.
SO, UH, WHO CAME UP WITH THE BRIGHT IDEA
OF OPENING A RESTAURANT?
YOU BOUGHT A RESTAURANT WITH YOUR FUTURE FATHER-IN-LAW?
IT WAS JUST AN EXITING THING, YOU KNOW?
YOU'RE ABLE TO PURCHASE A RESTAURANT AS A DREAM OF MINE.
HOW OLD ARE YOU NOW-- 28, 29?
MM-HMM. SO YOU WERE 25 WHEN YOU OPENED IT?
WHICH IS YOUNG TO OPEN A RESTAURANT.
SURE, YEAH.
FELT I WAS READY. AMBITIOUS, YOU KNOW?
AND HAVE YOU TRAINED IN ITALIAN RESTAURANTS?
NO, I'VE NOT.
I FELT I KNEW EVERYTHING. I STILL DO.
ARE YOU THAT ARROGANT?
POSSIBLY.
I WOULDN'T OPEN A IN' ITALIAN RESTAURANT
WITHOUT WORKING IN ONE.
I DEFINITELY THINK ANTHONY
NEEDS TO HEAR THAT HE'S ARROGANT,
BECAUSE I SAY IT TO HIM SOMETIMES,
AND HE TAKES IT AS, "OH, YEAH, YOU KNOW.
YOU DON'T KNOW WHAT YOU'RE TALKING ABOUT."
I'M GOBSMACKED.
THAT A YOUNG MAN AT THE AGE OF 25
WOULD MANIPULATE HIS FUTURE FATHER-IN-LAW
TO OPEN AN ITALIAN RESTAURANT
HAVING NEVER WORKED IN A ING ITALIAN RESTAURANT.
THAT DOESN'T MAKE SENSE.
NO OFFENSE, I DIDN'T PIN HIM DOWN AND HANDCUFF HIM
AND SAY, "I NEED YOUR HOUSE TO PUT THE RESTAURANT."
YOU'VE GOT THE HOUSE NOW.
CHEF RAMSAY WAS, YOU KNOW,
MAKING ME FEEL LIKE IT'S MY FAULT
THAT THE RESTAURANT AIN'T DOIN' TOO WELL.
I HAVE ENOUGH PRESSURE AS IT IS.
YOU GUYS ARE STRUGGLING TO GET MARRIED,
AND YOU'VE BEEN MARRIED FOR A LONG TIME.
YOU KNOW, THAT LEVEL OF PRESSURE,
HOW DO YOU MANAGE THAT? IT'S BEEN ROUGH.
BECAUSE WE CAN'T DO WHAT WE WANNA DO ANYMORE.
WE JUST CAN'T DO IT.
TIFFANY?
I HATE IT HERE.
HE'LL GET MAD AT ME THAT I'M SAYING THIS,
BUT I DO-- I DON'T LIKE IT HERE.
IT'S NOT THAT I DON'T LIKE WORKING--
I LIKE YOUR HONESTY.
IT'S JUST HARD SOMETIMES.
HAVING ANTHONY AND MY PARENTS AS PARTNERS
TENDS TO BE DIFFICULT.
ANTHONY SAYS ONE THING, AND THEN MY PARENTS SAY ANOTHER.
AND, YOU KNOW, SOMETIMES THEY CLASH.
WHOSE IDEA WAS IT TO PUT THAT PATHETIC SIGN IN THE WINDOW?
ME.
UH...
BRINGING SOME SORT OF CUSTOMERS IN.
RIGHT? YEAH.
IT SEEMS
EVERYONE'S IN AGREEANCE WITH, YOU KNOW,
THE LIGHTHEARTED DECISIONS MADE BY ONE INDIVIDUAL.
WHAT CHEF RAMSAY HAD TO SAY TO ANTHONY WAS ON POINT.
SITTING BACK AND JUST LISTENING, YOU SAY TO YOURSELF,
"WOW, WHAT THE HELL ARE WE DOING?
WHY DID WE DO THIS?"
I'LL BE BACK IN AN HOUR.
CHEF RAMSAY FEELS ONE WAY, AND I FEEL ANOTHER.
AND, AT THE END OF THE DAY,
THE NAME ON THE AWNING IS TROBIANO'S.
IT'S NOT RAMSAY'S.
TROBIANO'S HAS UNFORTUNATELY BECOME KNOWN
FOR ONE THING AND ONE THING ONLY--
ITS INEXPENSIVE EARLY-BIRD SPECIAL.
HOW WE DOIN' THERE? BEAUTIFUL.
THE RESTAURANT IS ONLY MINUTES AWAY
FROM ITS NIGHTLY RITUAL.
HELLO! HOW ARE YOU?
WELL, YOU'RE EARLY.
OF COURSE.
WE'LL PUT YOU RIGHT BY THE WINDOW.
OH, MY GOODNESS GRACIOUS.
ONE THING ALL THE FAMILY AGREE ON
IS THAT THE FOOD IS GREAT.
AND ANTHONY, WELL, HE'S CERTAINLY A CONFIDENT GUY.
NOW, I MAY BE IN FOR A TREAT.
AND BY NOW, IT'S TIME FOR THE EARLY BIRD.
HERE WE GO.
THIS IS--THIS IS BUSY.
YES. HUH? GOD, THEY'RE EARLY, AREN'T THEY?
IT'S 4:30.
4:30?
WHO EATS THAT EARLY, RIGHT?
WOW.
THE DECOR MATCHES THE CLIENTELE.
DRAB, FUDDY DUDDY.
YEAH, AND SERIOUSLY OLD-FASHIONED.
I FEE LIKE I'VE COME TO SEE MY GRANNY
IN A RETIREMENT HOME.
I CAN'T EAT DINNER AT 4:30 IN THE AFTERNOON.
WELL, I'M SURE. WHAT WOULD YOU RECOMMEND?
THE TROBIANO SALAD IS EXCELLENT.
IT'S CHOPPED. WHY WOULD YOU CHOP IT?
PEOPLE SEEM TO LOVE IT.
IS THAT BECAUSE OF THEIR TEETH?
MAYBE THE...
IT MUST BE A NIGHTMARE.
KNIFE, FORK, SPOON, AND STRAW.
I CAN'T STAND HIM.
STILL NEED A FEW MINUTES?
NO, I THINK I'M READY.
ALL RIGHT, WHAT WOULD YOU LIKE?
UH, FIRST THING, EGGPLANT TOWER.
OKAY.
THEN I'LL HAVE
THE CHICKEN-WRAPPED SHRIMP, PLEASE.
FINALLY, SOME FISH.
WHAT WOULD YOU RECOMMEND?
THE SALMON'S FRESH.
IT COMES WITH POTATOES AND VEGETABLES OR PASTA.
ANY PASTA YOU'D LIKE.
BUT YOU WOULDN'T SERVE SPAGHETTI WITH THE SALMON?
YEAH, PEOPLE GET IT ALL THE TIME.
'CAUSE THEY LIKE TO TAKE THE PASTA HOME, USUALLY.
LET'S GO FOR THE SALMON AND SPAGHETTI BOLOGNESE.
OKAY.
EXCELLENT. THANK YOU. WOW.
TWO FOR ONE.
ORDER!
YOU GOT IT.
IS HE SLEEPING OVER THERE?
IS HE?
HERE WE GO, RIGHT HERE.
TABLE 10'S APPETIZERS, PLEASE.
I'M VERY EXCITED TO SHOW CHEF RAMSAY WHAT I CAN DO.
I FEEL THAT THERE WILL BE NO FAULTS
IN WHAT I PRODUCE FOR HIM.
HERE YOU GO.
WOW.
THE EGGPLANT TOWER.
OH, MY GOD.
WHEN CHEF RAMSAY'S APPETIZER WAS COMING OUT,
YOU COULD SEE HIS FACE LIKE, "WHAT IS THIS?"
I SAID, "OH, MY GOD, WE'RE DEAD."
THAT'S DEFINITELY NOT HOMEMADE MOZZARELLA.
IT WAS GHASTLY-- STONE COLD,
SOLID, AND TASTELESS.
HOW ARE YOU MADAME? HOW WAS DINNER?
FAIR? AND WHAT HAVE YOU GOT IN THE BAG?
WHAT IS THAT?
EGGPLANT PARMESAN, SHE HAD.
OH, LOVELY.
WHEN WILL YOU HAVE THIS? FOR LUNCH TOMORROW?
YEAH.
SO YOU'RE NOT COMING BACK TOMORROW?
NO, NOT TOMORROW.
'CAUSE YOU GOT DINNER THERE.
YES.
I LIKE YOUR BRITISH ACCENT.
THANK YOU. I LIKE YOUR LIPSTICK.
IT'S GREAT SPENDING TIME
IN THE COMPANY OF THE GOLDEN GIRLS.
OH, THE GOLDEN GIRLS.
EXACTLY.
KEVIN, BRING IT OUT.
WOW.
CHICKEN-WRAPPED SHRIMP. THANK YOU.
CHICKEN AND SHRIMP.
WELL, I'VE GOT THE CHICKEN. WHERE'S THE SHRIMP?
BINGO.
I'M STARTING WITH THAT.
LOOKS LIKE CHICKEN, TASTES LIKE SHRIMP.
BULL.
JOE.
THEY ARE SOLID.
I'VE NEVER HAD A SHRIMP THAT HARD.
WHY WOULD YOU STICK A SHRIMP INSIDE A CHICKEN?
IT'S ONE OF HIS CREATIONS, I GUESS.
OKAY.
YOU READY? UH, YES. THANK YOU, YEAH.
THANK YOU.
YOUR SHRIMP WAS TOO HARD.
ROCK HARD, LIKE A BULLET!
HE SAYS, "WHY WOULD YOU PUT SHRIMP INSIDE OF A CHICKEN?"
HE SAYS, "I DON'T GET IT."
ALL RIGHT?
WHEN THAT FIRST DISH CAME BACK, I WAS DISGUSTED.
PISSED OFF. I WANTED TO PROVE HIM WRONG.
I WANTED TO SHOW HIM MY COOKING SKILLS,
YOU KNOW, ARE UP TO PAR.
SOMEBODY PLEASE RUN THIS THROUGH.
THAT'S THE BOLOGNESE.
THANK YOU. THERE'S THE SALMON.
THANK YOU. OKAY?
WHITE.
AND DRY.
AND ABSOLUTELY HIDEOUS.
THE SALMON IS DRY. VERY DRY.
OKAY. WOULD YOU MIND JUST--
NOT A PROBLEM. WOULD YOU LIKE ANOTHER PIECE?
NO, NO, NO, NO.
OKAY. YOU DON'T HAVE TO...
THANKS.
YOUR SALMON WAS TOO DRY!
HE DON'T WANT ANOTHER PIECE.
HE SAID THIS WAS BRUTAL.
HERE YOU GO.
WANNA TASTE?
THROW IT OUT?
WHEN IT CAME BACK,
I WAS JUST TOO PISSED OFF TO EVEN TASTE IT.
I WAS FURIOUS AT CHEF RAMSAY
SAYING THAT MY FOOD IS.
PERSONALLY, I FEEL THAT IT'S THE WRONG OPINION AT THIS POINT.
I'M FURIOUS. I'M FURIOUS.
COMING UP, CHEF RAMSAY TRIES EVERYTHING
TO GET THROUGH TO ANTHONY.
GIVE ME SOMETHING, PLEASE!
BUT HE QUICKLY FINDS OUT
THAT ANTHONY FEELS HE'S TOO IMPORTANT TO CLEAN...
YOU'RE TELLING ME NOW THAT YOU DON'T CLEAN.
THAT'S WHAT WE HAVE STAFF FOR, RIGHT?
TOO CONFIDENT TO TASTE...
ANTHONY, LOOK AT ME. TASTE!
I JUST DIDN'T WANT TO TASTE IT MYSELF.
AND TOO STUBBORN TO SEE
THAT THE RELATIONSHIPS AROUND HIM ARE ON SHAKY GROUND.
I DON'T WANNA HEAR IT.
YOU DON'T WANNA HEAR IT, BUT YOU HAVE TO.
THIS ARROGANT CHEF MAY BE THE ONE
THAT PUSHES CHEF RAMSAY OVER THE EDGE.
AH,. I AM OUT OF THERE.
AND OUT THE DOOR.
WE'RE FINISHED.
WE MIGHT AS WELL JUST BURN THE PLACE.
IT'S ONLY 7:00 P. M.
EARLY BIRD CUSTOMERS HAVE NOW LEFT,
AND AT A TIME WHEN RESTAURANTS ARE USUALLY BUSTLING,
TROBIANO'S IS EMPTY.
ALL IS QUIET, EXCEPT IT'S TIME FOR THE FAMILY
TO HEAR FROM GORDON.
LET'S HAVE A CHAT THERE TOGETHER, YEAH?
ONE THING THAT HAS ABSOLUTELY AMAZED ME THIS EVENING
IS THE SIZE OF THE PORTIONS.
WHEN YOU SERVE AN ENTREE,
YOU'RE SERVING A SECOND ENTREE WITH IT.
IT'S BEEN CONFIRMED TO WHY WE DON'T OPEN FOR LUNCH.
'CAUSE YOU'RE SERVING THE LUNCH THE NIGHT BEFORE.
SO THEY'RE ROBBING YOU.
HOWEVER, THAT'S NOT THE BIGGEST PROBLEM.
HIDEOUS.
THE LEANING TOWER OF PISA.
WHAT'S GOING ON THERE WITH THAT?
THE EGGPLANT TOWER?
WHAT WAS WRONG WITH IT?
THAT'S NOT FRESH MOZZARELLA.
I'M REALLY SORRY. THAT'S PROCESSED...
COMMERCIAL CRAP.
SALMON--DID YOU SEE IT WHEN IT WENT BACK TO THE KITCHEN?
YES, I DID. YEAH.
JUST BECAUSE YOU MAY HAVE THE INCLINATION,
AND I'M ACTING LIKE A --IT WAS DRY.
I DON'T THINK YOU'RE ACTING LIKE A ,
I JUST DIDN'T WANT TO TASTE IT MYSELF.
IT'S HARD TO HEAR HIM GET YELLED AT,
BUT CHEF RAMSAY, HE KNOWS WHAT HE'S TALKING ABOUT,
SO HE SHOULD LISTEN TO HIM.
EVERY TIME A PLATE COMES BACK TO MY KITCHEN,
I TASTE IT.
AND THEN THE WORST DISH, THE SHRIMP AND THE CHICKEN.
WHERE'D YOU GO LOOKING FOR THE SHRIMP?
JUST SEEMED UNIQUE.
NOW I'M EVEN MORE CONCERNED ABOUT WHAT YOU'RE TASTING.
I THOUGHT YOU HAD A BETTER PALATE
THAN THE CUSTOMERS IN HERE THIS EVENING.
IT WAS HIDEOUS.
HE CAN BUST MY ABOUT MY EGO,
BUT YOU SHOULD NOT BE KILLING ME OVER MY FOOD.
I KNOW I'M A GREAT CHEF.
I DON'T THINK HE KNEW WHAT HE WAS TALKING ABOUT.
OKAY, I'M OUT OF HERE.
IT'S BEEN A TOUGH DAY FOR EVERYBODY.
GOOD NIGHT, GUYS.
14.95.
THAT'S NOT EASY, THAT-- SLAPPING A FAMILY IN THE FACE.
ESPECIALLY WHEN THEY'RE $1/2 MILLION IN DEBT.
AND... IT'S TOUGH.
I HONESTLY DON'T KNOW IF I CAN TURN THIS AROUND.
OH, DEAR.
DEAR, OH DEAR, OH DEAR.
I DON'T KNOW.
WE'RE SO FRUSTRATED. WE'RE SO WORN OUT.
WE'RE SO BEAT UP.
WE DON'T KNOW WHAT THE DIRECTION WE'RE GOING ANYMORE.
WELL, OBVIOUSLY, WE HAVE TO FIND THE RIGHT DIRECTION,
BECAUSE WE'RE DROWNING VERY QUICKLY.
MAYBE THIS WAS A GODSEND THAT HE CAME HERE.
DO YOU KNOW WHAT? THERE'S NO WAY I CAN SLEEP.
I'M GONNA GET BACK TO THE RESTAURANT
AND ACTUALLY FIND OUT
WHAT THIS GUY'S KITCHEN'S LIKE--
WHAT'S HE WORKING WITH--
BEFORE I START PUTTING MY PLAN TOGETHER.
AS GORDON VENTURES INTO THE KITCHEN,
THE FAMILY CONTINUES THEIR POST-DINNER MEETING.
YOU NEED TO TAKE CRITICISM BETTER.
WHAT DO YOU MEAN, "TAKE CRITICISM BETTER"?
YOU'RE LIKE, "AW, THESE PEOPLE DON'T KNOW
WHAT THE THEY'RE TALKIN' ABOUT."
YOU DON'T WANNA HEAR IT.
RIGHT, YOU DON'T WANNA HEAR IT,
BUT YOU HAVE TO THOUGH.
LIKE, YOU GOTTA TAKE IT AND BE, LIKE,
"MAYBE I AM DOING SOMETHING WRONG."
THIS IS SHOCKING.
WHEN WAS THE LAST TIME THIS WAS CLEAN INSIDE?
MY GOODNESS.
LOOK AT THAT.
THE FLOOR IS CAKED WITH GRIME.
OH,.
OH, MY GOD.
WHEN WAS THE LAST TIME THIS WAS CLEAN?
BLOODY HELL.
OH, ALMIGHTY.
WHAT ON EARTH IS THAT?
UGH, THE SMELL.
YOU KNOW WHAT YOU DO WRONG?
TAKE MORE CONTROL OF THESE GUYS.
AND I FEEL THAT YOU DON'T.
IF YOU WANT ME TO TAKE THE CONTROL,
DON'T GO AND SECOND GUESS ME
ABOUT ANYTHING THAT I DO.
RIGHT BEHIND THERE.
OH, MY GOD.
LOOK AT THAT THERE.
THAT IS MOUSE OR RAT DROPPINGS.
OH, MY GOD.
A COUPLE OF HOURS AGO,
I WAS FEELING SLIGHTLY--
EMBARRASSED FOR THEM.
SLIGHTLY CONCERNED IN A BIG WAY.
BUT NOW, WHEN A CHEF LETS GO OF HIS KITCHEN LIKE THIS,
IT PROVES HE DOESN'T CARE.
I WANNA BE MORE INVOLVED
IN THE BUSINESS END OF THINGS.
FORGET THE BUSINESS ASPECT.
YOUR PORTION IS THE HOSTING PORTION.
HI THERE. HOW YOU DOIN', CHEF?
I WAS GOIN' BACK TO THE HOTEL.
COULDN'T SLEEP.
HAD A LOOK IN THE KITCHEN.
AND I AM ABSOLUTELY GOBSMACKED.
HOW CAN YOU DO THAT?
AND THAT IS?
SAY THAT AGAIN?
- WHAT IS THAT? - WHAT IS THAT?
COME HERE.
ANTHONY, HOW CAN YOU COOK IN THIS?
WHEN WAS THE LAST TIME THIS WAS CLEANED?
THE KITCHEN?
WELL, WE TRY TO DO IT ON A DAILY BASIS, I MEAN.
WHAT?
HAVE YOU SEEN UNDER THERE?
UNDERNEATH?
UNDERNEATH HERE.
JUST, WOULD YOU MIND HAVING A LOOK?
I DON'T THINK YOU'VE ACTUALLY SEEN THIS.
- DOWN THERE. - I SEE IT.
LOOK AT THAT!
ANTHONY, TALK TO ME.
GIMME SOME FORM OF FEEDBACK.
DON'T ME.
GIVE ME SOMETHING, PLEASE.
WELL, THEY'RE ASKED TO DO IT EVERY DAY, THE STAFF.
THEY'RE WHAT?
THEY'RE ASKED TO DO IT EVERY DAY.
WE'RE ON OUR ASS
WITH HALF A MILLION DOLLARS DEBT
AND YOU'RE TELLING ME NOW THAT YOU DON'T EVEN CLEAN.
WELL, THAT'S WHAT WE HAVE STAFF FOR, RIGHT?
OH, MY GOD.
WHAT'S THIS?
WHAT'S THIS, THEN?
WHAT'S THAT ON THERE?
THEY'RE DROPPINGS.
THEY'RE NOT CARAWAY SEEDS.
I WAS UNAWARE OF THAT.
COULDN'T IMAGINE IT WAS BEEN THAT BAD.
FROM THE SURFACE, EVERYTHING LOOKS NICE AND NICE.
WHEN YOU START DIGGIN', I JUST CAN'T BELIEVE IT.
ISN'T THIS YOUR BEDROCK?
ISN'T THIS WHERE IT'S ALL CREATED FROM?
YOU CAN'T CREATE JACK FROM HERE.
I SWEAR TO GOD,
I DON'T THINK YOU GIVE A.
YOU SHOULD BE ABSOLUTELY ASHAMED.
CHEF RAMSAY CAME IN
LIKE A BAT OUTTA HELL.
AND AGAIN, JUST WHIPPED THE LIVING CRAP OUTTA ME.
THERE'S ONLY SO MUCH YOU CAN DO OR SAY.
SO WHY, ANTHONY?
GIVE ME SOMETHING, PLEASE.
COME UP WITH AN ANSWER, ANTHONY,
OTHERWISE, I'M OUT OF HERE.
I SWEAR TO GOD, I AM OUT OF HERE.
I CAN'T TAKE MUCH MORE OF THIS.
IT.
YOU GOT NO CHANCE.
I AM OUT OF HERE.
ANTHONY'S ARROGANCE AND HIS REFUSAL
TO TAKE RESPONSIBILITY FOR HIS KITCHEN
HAVE PUSHED GORDON TO HIS BREAKING POINT.
I AM OUT OF HERE.
WHEN GORDON RAMSAY WALKED OUT, I SAID,
"THAT WAS IT.
WE'RE FINISHED."
WE MIGHT AS JUST BURN THE PLACE.
I DON'T KNOW WHAT TO DO.
AND RAMSAY, HE DON'T EVEN WANNA HELP US.
WHEN I SAW CHEF RAMSAY GOIN' OUT TO THE STREET,
I WAS FEELING LIKE A FAILURE.
I HAD TO TELL HIM HOW I FELT
AND JUST NOT LET THIS SLIP THROUGH OUR FINGERS.
WHAT THE GOIN' ON?
WHERE DO WE STAND?
I WANNA GET THIS PLACE BACK.
WHY HAVE YOU GIVEN UP THEN?
TELL ME.
THERE MUST BE A REASON.
'CAUSE ON THE AMBIENCE IN THERE,
YOU GAVE UP YEARS AGO.
ANTHONY, THAT'S YOUR FAMILY IN THERE, RIGHT?
AND EACH AND EVERY ONE OF THEM BELIEVE IN YOU, YEAH?
DON'T YOU FEEL BAD?
HONESTLY, DON'T YOU WAKE UP IN SLEEPLESS NIGHTS?
YEAH, I DO.
I DO.
YOU EVER HAD THAT BURDEN ON YOUR SHOULDERS?
SOMEBODY'S HOUSE?
NOT QUITE TO THIS EXTENT, NO.
I'VE BEEN IN THE INDUSTRY 21 YEARS,
BUSTIN' MY.
I'VE MADE MISTAKES, YEAH.
I'VE HAD FAILURES.
BUT ME, HAVE I LEARNED FROM IT?
'CAUSE YOU HAD TO--EXACTLY.
I'M TRYING TO LEARN FROM IT.
ARE YOU?
YES, I AM.
WITH THAT IN THERE?
COME ON,.
COME ON, , HUH?
I THINK YOU'VE HAD IT TOO EASY.
YOU'RE ONE LUCKY BOY TO GET AHOLD
OF THIS RESTAURANT AT 25.
AND I DON'T SEE THAT LEVEL OF HUMBLENESS.
SLIGHTLY ARROGANT, FINE.
BUT A LITTLE BIT OF HUMILITY.
YOU KNOW THAT?
YEAH.
CHEF RAMSAY TAUGHT ME
YOU NEED TO FACE REALITY.
YOU NEED TO REALIZE THAT
MAYBE YOU'RE NOT THE ONLY ONE INVOLVED IN EVERYTHING.
TIME TO GET HUMBLE AND TURN THE CORNER.
LET'S GO.
WE'VE JUST HAD A CHAT.
AND NOW WE'RE GONNA CLEAN.
WHEN THAT PLACE IS CLEAN,
AND YOU SEE THE DIFFERENCE,
YOU WILL RESPECT IT FROM A COMPLETELY DIFFERENT LEVEL.
NOT JUST THE KITCHEN.
THE INGREDIENTS.
IF THAT'S NOT WORKIN',
WHAT CHANCE HAVE WE GOT?
LET'S DO IT TOGETHER.
OH,.
LET'S GO.
WHEN I SEEN GORDON RAMSAY COME BACK IN,
I SAID, "OKAY, THERE'S STILL A LITTLE RAY OF HOPE."
DE-CLUTTER EVERYTHING.
GET RID OF ALL THE FOOD FIRST, YEAH?
IF WE'RE GONNA GIVE THIS PLACE A REALLY GOOD CLEAN.
AT THIS POINT I'LL DO ANYTHING
AND EVERYTHING THAT CHEF RAMSAY DOES SUGGEST.
IT IS DEFINITELY A SHOT OF REALITY.
IT'S KINDA JUST SNAPPIN' ME BACK INTO PLACE.
AFTER A STRESSFUL NIGHT,
GORDON CHOOSES AN UNLIKELY SPOT
TO INTRODUCE THE FAMILY
TO THE FIRST OF MANY CHANGES.
WHAT, DO WE GOTTA SLAUGHTER OUR OWN BEEF?
THIS IS ONE IDEA, OKAY?
IN ORDER TO SEPARATE
YOUR RESTAURANT
FROM ANY OTHER ITALIAN RESTAURANT
ANYWHERE NEAR GREAT NECK.
WHAT DO WE GET FROM COWS?
MAKE THE MILK, THE BUTTER, YEAH, CHEESE.
WHAT DO WE DO WITH MILK AND CHEESE?
WHAT DO WE MAKE? MOZZARELLA, NO?
MOZZARELLA, EXACTLY.
EXACTLY THAT.
WHO'S MILKED A COW BEFORE?
NONE OF US.
OH, MY GOD.
MISS GLAMOROUS, PAT.
GLOVES OFF, PLEASE.
GUCCI GLOVES OFF.
LOOK AT THOSE GLOVES.
YOU COULDA PREPARED ME A LITTLE FOR THIS.
OH, MY GOD.
NICE AND GENTLE NOW.
MAKE SURE YOUR HANDS ARE WARM.
AH, YEAH.
AH, IT'S GOIN' ON YOU.
JUST TRY AND KEEP IT IN THE BUCKET.
THIS WAS SO OUT THERE, TO MILK YOUR OWN COW.
YOU KNOW, I COULD REALLY SAY SOMETHIN',
BUT I'M JUST--
- YEAH. - YEAH.
I'M STARTIN' TO GET A LITTLE EXCITED HERE.
I NEVER THOUGHT I'D SEE MY WIFE MILKIN' A COW.
SHE'S OVER THERE PLAYIN' WITH THE UDDERS GOIN',
"UNGH, UNGH, UH-UH."
COME ON, TIFFANY, PUT BOTH HANDS, PLEASE.
NOTHING'S COMIN' OUT.
HARDER, TIFFANY.
OH, JUST SQUEEZE IT?
OH, THERE YOU GO.
OH, MY GOD, LOOK AT THIS.
I CAN'T BELIEVE I'M MILKIN' A COW.
HAVE YOU'VE DONE THAT BEFORE?
NO, I JUST--
I WATCH A LOT OF WESTERNS.
COME ON, ANTHONY.
PUT SOME MUSCLE INTO IT.
BUT SHE'S RUNNIN' AWAY.
YOU'RE NOT BLAMING
SOMEBODY ELSE AGAIN, ARE YOU?
COME ON, YOU'RE THE CHEF.
WELL DONE.
OKAY, ON THE BACK OF LAST NIGHT'S SCENARIO,
JUST BRINGING YOU FOUR TOGETHER
AND HAVING SOME FUN
WAS GREAT BECAUSE IT LOOKED LIKE
A FAMILY.
LAST NIGHT, EVERYONE WAS IN THEIR OWN
LITTLE TURMOIL.
SO TODAY WAS REALLY WHAT WE NEEDED.
THIS NOW NEEDS TO BE PASTEURIZED.
WE'LL TAKE IT BACK AND WE'LL START MAKIN'
OUR FIRST EVER FRESH,
HOMEMADE, MOZZARELLA.
READY?
GREAT.
YEAH, UM, THAT WAS PATHETIC.
YEAH, I--
TEATS ARE NOT YOUR STRONG POINT, RIGHT?
NO, DEFINITELY.
DEFINITELY.
LET'S GO.
BACK AT THE RESTAURANT,
GORDON WALKS THEM THROUGH THE PROCESS
OF MAKING FRESH MOZZARELLA.
ANTHONY, PUSH ALL THE WAY OUT
SO IT GETS REALLY NICE AND SHINY.
PERFECT.
THERE YOU GO. LOOK.
THAT'S IT, YOU'VE GOT IT.
I DIDN'T KNOW HOW TO MAKE FRESH MOZZARELLA.
WE ACTUALLY HAD A NICE LITTLE LEARNING EXPERIENCE.
45 MINUTES A DAY.
CHEF RAMSAY'S IDEA TO MAKE FRESH MOZZARELLA HERE
IS DEFINITELY PUTTING A STAMP ON TROBIANO'S.
IT'S SOMETHING THAT PEOPLE ARE GONNA REMEMBER.
PEOPLE ARE GONNA COME FOR.
WITH A NUMBER OF BOOKINGS
FOR FRIDAY NIGHT, GORDON DECIDES
IT'S AN OPPORTUNE TIME TO IMPLEMENT ANOTHER ONE
OF HIS CHANGES.
OKAY, TONIGHT,
TAKE DOWN THAT SIGN.
GO AHEAD.
THE EARLY BIRD'S FINISHED.
YOU DON'T NEED IT.
YOU'RE RUNNING A RESTAURANT, NOT A RETIREMENT HOME.
LET'S GO.
NOW THAT THE EARLY BIRD MENU
IS A THING OF THE PAST,
GORDON INTRODUCES PASTA
AND MOZZARELLA SPECIALS TO THE DINNER SERVICE.
OKAY, SPAGHETTI LOBSTER.
I DON'T WANT IT FLOODED
WITH A HEAVY COATING OF TARTAR SAUCE, YOU KNOW?
YEAH, AND OVER HERE,
HOMEMADE, FRESH MOZZARELLA, YES?
WITH CARAMELIZED RED ONIONS.
ESCAROLE.
- BANG. - BEAUTIFUL.
ALL RIGHT, TWO NICE SPECIALS, YEAH?
OKAY, GOOD.
HELLO, LADIES.
GOING INTO DINNER SERVICE, I'M REAL NERVOUS.
I GOT THIS BUZZ GOIN' ON.
WE GOT A LOT OF THINGS ON THE LINE HERE.
SO YOU WANT OUR MOZZARELLA SPECIAL?
YEAH, YOU CAN BRING THEM OUT WITH THE APPETIZERS HERE.
THANK YOU.
TWO MORE SPECIALS.
TASTE, TASTE, TASTE, YEAH?
YOU KNOW, I DON'T CARE
IF IT'S A SAUCE OR A BREAD CRUMB.
YOU TASTE, YES?
WE'RE LOOKING GOOD, LOOKING GOOD.
LOOKING GOOD, COME ON.
THE MOZZARELLA'S FRESH.
THEY ACTUALLY MILK THE COW THEMSELVES.
RIGHT.
YEAH.
IT'S DELICIOUS. DELICIOUS.
MIKE.
SPINACH RAVIOLI.
LOTS OF RAVIOLI.
ELIMINATING OUR EARLY BIRD SPECIAL
IS A LOT MORE DIFFICULT.
WE HAVE A LOT MORE DISHES TO PREPARE FOR.
I NEED THE LOBSTER SPECIAL.
WE NEED TO HURRY UP.
PLEASE.
LET'S GO.
COME ON, GO, GO, GO, GO, GO.
ANTHONY, LOOK AT ME. TASTE.
YOU TASTE.
YES, CHEF.
YEAH.
I'M PROBABLY GONNA MAKE A BIG SIGN,
I THINK ANTHONY NEEDS IT,
SAYING, "YOU HAVE TO TASTE THE FOOD BEFORE IT GOES OUT",
OR I WILL KICK HIS ASS.
OKAY, WE'RE COMIN'.
WE'RE COMIN'.
HERE WE GO. HERE WE GO.
GO.
MIKE, WE GOT A SIDE OF LINGUINE, GARLIC,
AND OIL COMIN' UP.
HE'S BUSY.
THIS GUY'S GETTIN' ABSOLUTELY SLAMMED.
BUT HE CAN MOVE, HUH?
HE'S DEFINITELY GOT TALENT.
BUT THERE'S ONE THING THIS GUY HASN'T DONE
IS TASTE A THING.
FROM A CHEF'S POINT OF VIEW,
HOW CAN YOU SERVE FOOD OUT TO THE CUSTOMERS
AND NOT TASTE ANYTHING?
UNACCEPTABLE.
BEYOND BELIEF.
NOW I'M LOCKED OUT.
WHILE ANTHONY MIGHT NOT BE TASTING HIS FOOD,
THE CUSTOMERS ARE.
I MEAN, IT'S ALL RIGHT, YOU KNOW?
IT'S ALL RIGHT?
AND THEY'RE NOT IMPRESSED.
IT'S A LITTLE OVERCOOKED.
YES?
SPECIAL'S TOUGH.
YEAH, IT'S DRY.
SEEMS LIKE IT'S BEEN AROUND--
NOT BEING FRESH.
I DO APOLOGIZE.
ANOTHER FETTUCCINE?
YES, PLEASE.
WITH THE KITCHEN ALREADY
RUNNING BEHIND, MICHAEL'S BURNT ENTREE
HAS BROUGHT THE DINNER SERVICE TO A GRINDING HALT.
ANTHONY?
COME ON, COME ON, COME ON.
OH, MY GOD.
WE'LL REGROUP HERE.
WE'LL REGROUP, OKAY?
ON A NIGHT FILLED WITH MORE SETBACKS THAN SUCCESSES,
ANTHONY IS TRYING TO SALVAGE
THE EVENING BY PLEASING
THE REMAINING CUSTOMERS.
TASTES LIKE NOTHING.
I'M ASHAMED OF MYSELF,
AND I DIDN'T THINK IT WAS AS BAD AS THE CLIENTELE
FOUND IT TO BE, YOU KNOW?
COULD BE, I GUESS, BLINDERS THAT I WAS WEARIN'.
YOU DON'T KNOW HOW PISSED I AM.
THEY THINK TONIGHT WAS A DISASTER.
YOU KNOW, IT'S DEPRESSING.
AND I KNOW WE HAVE TO CHANGE THINGS,
I JUST DON'T KNOW WHAT TO DO.
OH, MY GOD.
CAN I HAVE A SELTZER, PLEASE, WITH A LIME?
WHAT'S THE MATTER?
ANTHONY, PLEASE LEAVE ME ALONE, PLEASE.
I'M BEGGING YOU TO LEAVE ME ALONE.
TIFFANY AND I'S RELATIONSHIP HAS BEEN ROCKY.
THE STRESS THAT WE'VE BEEN THROUGH
OVER THE PAST THREE YEARS HAS DEFINITELY PROVED
TO BE THE BREAKING POINT.
IF THE RESTAURANT WERE TO FAIL,
MAYBE WE'D ALL MOVE ON.
MAYBE THAT'S THE END OF OUR ROAD.
MY GOD.
OKAY.
TONIGHT,
DIDN'T GO BY WITHOUT ITS PROBLEMS.
ANTHONY.
FROM THE FIRST PLATE THAT LEFT YOUR KITCHEN
TO THE LAST PLATE,
YOU DIDN'T TASTE A THING.
YOU CAN'T BE THAT ARROGANT.
IT WAS A TRAVESTY.
THAT IS YOUR JOB.
AND THE MINUTE YOU DON'T DO THAT,
DON'T CALL YOURSELF A CHEF.
I NEVER REALLY TASTED THINGS BEFOREHAND.
NEVER THOUGHT IT WAS NECESSARY.
I GUESS THAT JUST COMES WITH THE COCKY
AND THE ARROGANCE OF ME.
YOU HAVE GOT TO TASTE.
IF YOU'RE NOT TASTING IT,
WHAT ARE THE CUSTOMERS EXPERIENCING?
YOU KNOW,
ANTHONY SHOULD BE TASTING HIS FOOD.
HE SHOULD KNOW WHY THE CLIENTELE IS COMPLAINING.
IT'S JUST HURTING MY BUSINESS,
AND IT'S HURTING MY FAMILY.
TOMORROW,
WE HAVE TO BE DIFFERENT, ANTHONY.
IT SEPARATES YOU FROM BEING AVERAGE
TO SOMETHING QUITE SPECIAL.
IF YOU THOUGHT TONIGHT WAS BUSY,
OOH, HEY, GOD HELP YOU, 'CAUSE WE ARE
RELAUNCHING THIS RESTAURANT TOMORROW.
I KNOW IT'S LATE.
GET SOME SLEEP.
A BIG DAY TOMORROW.
SEE YOU IN THE MORNING.
GOOD NIGHT.
I FEEL LIKE IT CAN'T GET ANY WORSE
THAN IT IS NOW.
HOPEFULLY TOMORROW
IS GONNA BE A NEW BEGINNING FOR EVERYBODY.
IN PREPARATION FOR THE RELAUNCH,
GORDON'S TEAM WORKED THROUGH THE NIGHT
UPDATING TROBIANO'S STODGY INTERIOR.
GOOD MORNING.
MORNING.
ALL RIGHT, BIG DAY TODAY-- RELAUNCH DAY.
LOTTA CHANGES.
YOU DIDN'T LIKE THIS PLACE WHEN I FIRST ARRIVED.
YEAH, YOU DIDN'T LIKE THE DECOR,
DIDN'T LIKE THE LIGHTING, AND IT WAS BLAND.
ARE YOU READY FOR A CHANGE?
YES.
LET'S GO.
COME THROUGH.
- OH, MY GOD. - OUT WITH THE OLD.
IN WITH THE NEW. OH, MY GOD.
HOLY.
IT'S WARM, YES?
I COULDN'T BELIEVE WHAT I SEEN.
I WAS DEFINITELY IN THE WRONG PLACE.
I WAS DREAMIN'.
EVERYTHING WAS UNBELIEVABLE.
THE CHAIRS.
THE TABLECLOTHS.
THE BOOTHS.
I MEAN, EVERYWHERE YOU LOOKED WAS BEAUTIFUL.
OH, LOOK AT THIS!
THAT'S ITALY ON THERE, YES?
YOU'RE RUNNING AN ITALIAN RESTAURANT
SO WE'RE GONNA HAVE SOME AUTHENTIC
ITALIAN PICTURES ON THE WALL.
I USED TO HATE THIS PLACE.
I USED TO HATE COMING IN HERE.
BUT NOW, WITH THE NEW DECOR,
EVERYTHING JUST GOES REALLY WELL TOGETHER.
SO EVERYTHING IS JUST PERFECT.
IT'S ROMANTIC.
IT'S WARM.
AND MORE IMPORTANTLY, IT'S SEXY.
THIS IS GREAT.
LOOK AT THIS.
THAT IS A MOZZARELLA BAR.
WOW, THAT'S AWESOME.
ARE YOU HAPPY? HAPPY ISN'T THE WORD.
GOOD MAN. GOOD MAN.
YOU'LL BE ALL RIGHT.
COME HERE.
NO, I'M HAPPY IF I'M CRYING.
I KNOW, I KNOW, I KNOW.
I JUST CAN'T BELIEVE IT.
I CAN'T.
IT'S MORE THAN I HAD EVER, EVER EXPECTED.
IT'S BEAUTIFUL.
IT'S A TOTAL FRESH START, YOU KNOW?
WE'RE GONNA TAKE FROM TODAY AND JUST KEEP MOVIN' FORWARD.
OKAY, GOOD.
THE MENU.
ABSOLUTELY CRUCIAL.
WE'VE CONDENSED IT.
AND IT'S SIMPLE AND RUSTIC.
OH, MY GOD.
OKAY?
NO MORE SALMON AND BOLOGNESE SAUCE.
IT'S AUTHENTIC.
PORTIONS HAVE BEEN TRIMMED.
AND THEY'RE SENSIBLE PORTIONS.
HE SHOWED US THE MENU.
IT WAS DOWNSIZED.
THE PRICES WERE BETTER.
IT'S BEAUTIFUL.
IT'S ALL IN PLACE NOW.
TONIGHT, IS WHERE IT'S GOTTA WORK.
I'M A LITTLE NERVOUS FOR ANTHONY.
THIS IS WHERE HE HAS TO SHOW
WHAT HE'S MADE OF.
SO HOPEFULLY HE CAN GET THAT DONE.
WITH RELAUNCH UPON THEM,
TROBIANO'S IS FINALLY PUT TO THE TEST.
THE EDITOR-IN-CHIEF
OF THEBON APPETITMAGAZINE.
THEY WANNA JOIN US FOR DINNER.
OH, MY GOD.
THIS COULD BE A GREAT OPPORTUNITY FOR TROBIANO'S,
OR IT COULD BE THE FINAL NAIL IN THE COFFIN.
CAN ANTHONY AND THE STAFF
RISE TO THE OCCASION?
THE MOST IMPORTANT RISOTTO YOU'VE MADE
IN YOUR LIFE.
OR WILL THEY CRACK UNDER THE PRESSURE?
WHAT'S THE MATTER?
THIS WAS COLD IN THE MIDDLE.
JUST WHEN IT WAS GOING PERFECTLY WELL,
THE TOLL COMES BACK.
AND AT THE END OF SERVICE,
A SHOCKING SURPRISE THAT WILL CHANGE THIS FAMILY
FOR YEARS TO COME.
I WAS SHOCKED.
I NEVER EXPECTED THIS IN A MILLION YEARS.
IN PREPARATION FOR THE BIG RELAUNCH,
GORDON INTRODUCES THE STAFF
TO THE NEW DISHES.
GONE ARE THE SHRIMP AND THE CHICKEN
AND THE DRIED-OUT SALMON.
IN THEIR PLACE, AUTHENTIC ITALIAN DISHES.
THE SOLE.
SMASHING ROAST POTATOES, ROSEMARY GARLIC,
SALMON,
THE RIB EYE STEAK,
AND THE LAMB RAGOUT.
HOMEMADE MOZZARELLA.
WE'VE GOT HUNDREDS OF BALLS
OF FRESH MOZZARELLA.
ALL RIGHT, HAVE A TASTE.
WOW, THIS IS GOOD.
TASTE THE SALAD, JOE.
THAT'S GOOD, YEAH.
OH, MY GOD.
EVERYTHING IS SO DELICIOUS.
OKAY, GUYS.
IT'S GONNA BE A VERY IMPORTANT NIGHT,
AND IT IS ABSOLUTELY CRUCIAL
WE STAY TOGETHER ON THIS.
AND ONE MORE THING.
I HAD A PHONE CALL FROM
THE EDITOR-IN-CHIEF OF THEBON APPETITMAGAZINE.
THEY WANNA JOIN US FOR DINNER.
OH, MY GOD.
I'M VERY NERVOUS ABOUT TONIGHT.
YOU KNOW, WHEN HE JUST TOLD US ABOUT THE CRITIC COMING,
THAT SCARES THE HELL OUT OF ME.
THIS IS A REAL CHANCE TO PUT THIS PLACE ON THE MAP.
JUST UNDER 6 MILLION PEOPLE
READ THAT MAGAZINE PER MONTH.
TONIGHT, I HAVE TO MAKE SURE ANTHONY
STAYS ON THE RIGHT TRACK
WITH HIS COOKING, WITH HIS TASTING OF THE FOOD.
EVERYTHING IS ON THE LINE.
THIS COULD BE A GREAT OPPORTUNITY
FOR TROBIANO'S
OR IT COULD BE THE FINAL NAIL IN THE COFFIN.
HOW ARE YOU?
GOOD, GOOD.
HI, HOW ARE YOU?
I'M JOE, HOW YOU DOIN'?
HERE YOU GO.
OH, IT LOOKS NICE.
IT LOOKS JUST LIKE A MANHATTAN DECOR.
I JUST WANTED TO TELL YOU WE'RE TRYING SOMETHING NEW.
WE HAVE A MOZZARELLA BAR.
HERE WE GO, LET'S GO.
SO THEY GOT ONE EACH.
SO SIX SLICES THERE, SIX SLICES ON THERE.
EXCELLENT, SEE?
BANG, YEAH?
30 SECONDS, $80.
- OFF YOU GO. - GOTCHA.
THERE'S ONE FOR YOU AND ONE FOR YOU.
THIS IS DELICIOUS THOUGH.
ANOTHER ONE?
YEAH, FOR FOUR.
CAN'T BELIEVE HOW WELL THIS IS GOING.
THIS IS UNBELIEVABLE. IT'S EXTRAORDINARY, HUH?
I'M GONNA FILL UP ON THE APPETIZER.
RIGHT?
CHICKEN PARM, YOU GOT ONE RAGOUT COMIN' UP.
YOU TASTIN' THE FOOD?
PLEASE TELL ME YOU TASTE IT.
TASTE THE STUFF, MAN.
IT'S VERY IMPORTANT TO KEEP THE STANDARDS HIGH.
WE HAVE TO IMPRESS A LOT OF PEOPLE.
WE GOT A LOT OF THINGS ON THE LINE HERE.
NO, I GOTTA MAKE SURE THEY'RE TASTIN' THE.
I GOTTA WATCH HIM NOW.
WITH TROBIANO'S BUSIER
THAN IT HAS BEEN IN YEARS,
THE PRESSURE IS NOW ON ANTHONY TO KEEP UP WITH THE ORDERS.
BUT HIS STAFF MUST COME THROUGH
FOR HIM AS WELL.
KEVIN, TABLE FOUR,
I HAVE NO IDEA WHAT THAT IS, BRO.
WITH VEGETABLES, SORRY.
ANDY, I GOT TWO 16s.
DOES NOT MAKE SENSE, BUDDY.
WHAT'S GOING ON HERE?
THE WAIT STAFF HERE IS KILLIN' ME.
ANTHONY, IF YOU CAN'T READ
THE THING, GIVE IT BACK TO HIM, YEAH?
YES, HERE, TAKE 'EM.
REWRITE IT RIGHT HERE.
QUICK, KEVIN.
GOTTA GET THESE TICKETS SORTED, OTHERWISE YOU'RE GONNA
GET IN 15 MINUTES, YEAH? YES, CHEF, YES.
WHILE ANTHONY GETS THE STAFF IN LINE...
ARE THEY FINISHED WITH IT?
SO IS IT FIRED RIGHT AWAY?
I NEED TO KNOW.
JOE SCANS THE DINING ROOM
LOOKING FOR THEBON APPETITTABLE.
ANY SIGN OFBON APPETITYET?
YEAH, GOOD.
EYES OPEN, YEAH?
TONY? YES, CHEF?
START PUSHIN' OUT THESE ENTREES NOW.
YOU'RE ON TOP OF IT, NOW YOU STAY ON TOP OF IT, YEAH?
HOW WE DOIN', BABY?
DONE?
YEAH, THAT'S GOOD.
ALL RIGHT, ENJOY.
WOW.
NOW WHY CAN'T I MAKE FISH LIKE THIS?
PLEASE WATCH THAT.
YOU HAVE POTENTIAL-- YOU HAVE POTENTIAL CRITIC, YES?
THIS AND THIS, VERY NICE.
GO, GO, GO, GO, GO, GO, GO.
YES?
IS IT REALLY?
I AM SO SORRY.
OKAY, NO PROBLEM.
EXCUSE ME?
YES, WHAT'S THE MATTER?
THIS WAS COLD IN THE MIDDLE.
WHAT TABLE IS THAT?
TABLE TEN.
OH,.
HEY, JUST WHEN IT WAS GOING PERFECTLY WELL,
THE SOLE COMES BACK.
WHEN THE DISH CAME BACK,
THE ONLY THING THAT WAS RUNNING THROUGH MY HEAD
WAS WHETHER IT WAS THEBON APPETITTABLE.
THE TRADITIONAL STUFF IS VERY GOOD, YEAH.
CHICKEN PARMESAN, VERY GOOD.
WE WANT ALL THE PASTAS.
THE PORK CHOPS.
LIMBS TO GIVE EVERYBODY A LITTLE TASTE.
YOU WANTED ONE OF EACH?
UH-HUH, OKAY.
THANK YOU.
OKAY, NO PROBLEM, YOU'RE WELCOME.
HOW'D YOU KNOW IT'S THEM?
THEY ORDERED EVERYTHING ON THE MENU. AND THEY'RE ASKING QUESTIONS?
THEY'RE ASKING QUESTIONS.
THEY'RE ORDERING A LOT OF WINE.
THAT IS DEFINITELY A FOOD CRITIC.
ANTHONY.
TABLE NINE IS SIX PEOPLE.
ONE OF THEM, I THINK, IS THE CRITIC.
- STEP IT UP, YEAH? - YES.
BOUNCE BACK, COME ON.
LET'S GO.
OKAY, WE'RE GONNA DO TABLE NINE.
A VERY, VERY, VERY IMPORTANT TABLE.
ALL RIGHT, HERE WE GO.
THREE MINUTES ON THE PASTA, TONY.
LOOKIN' GOOD.
ANTHONY? YEAH?
WATCH THAT RISOTTO, YES? YEAH, CHEF, YES.
THE MOST IMPORTANT RISOTTO YOU'VE MADE
IN YOUR LIFE.
LOOK AT THAT, HUH?
BEAUTIFUL.
TABLE NINE, RISOTTO AND RAGOUT.
I NEED A SECOND BUSBOY, PLEASE, QUICKLY.
NINE, PLEASE.
WOW, THAT LOOKS GREAT.
EVERYTHING'S ON THE LINE TONIGHT.
AND IF WE DON'T MAKE IT THEN,
YOU KNOW, IT'S JUST GONNA BE A DISASTER.
OH, THAT LOOKS LOVELY.
IT'S THE RELAUNCH DINNER
AND TIFFANY HAS JUST DELIVERED ENTREES
TO THE EDITOR-IN-CHIEF OFBON APPETIT.
NOW ALL THE FAMILY CAN DO IS HOPE.
I'M VERY NERVOUS ABOUT THE CRITICS.
I REALLY DO THINK THAT MY BUSINESS IS AT STAKE TONIGHT.
IT'S EITHER GONNA MAKE US OR BREAK US.
I THINK THE FISH AND THE CHICKEN ARE REALLY WINNERS.
AND IT'S NOT OVERCOOKED.
NO, IT WAS NICELY COOKED.
THAT'S GOOD, ASKIN' LOTS OF QUESTIONS.
AND MORE IMPORTANTLY, THEY'RE PASSING FOOD AROUND,
WHICH IS A GREAT SIGN.
NOT HAPPY WITH IT, YOU DON'T PASS IT.
HOW WAS THE BASS, YOU LIKE IT?
- YEAH. - VERY GOOD, RIGHT?
THAT WAS A NICE RECOMMENDATION.
GOOD, THANK YOU.
ANY COMPLAINTS?
NO, NO COMPLAINTS AT ALL.
IT'S GREAT THAT THEY'RE HERE, YOU KNOW THAT?
IT'S FANTASTIC. IT'S AMAZING.
IT'S A DREAM.
BEAUTIFUL, BEAUTIFUL.
AWESOME.
I WAS AT AN ALL-TIME HIGH WITHBON APPETIT.
KNOWING THAT IF THIS POSITIVE REVIEW COMES OUT,
THAT IT'S GONNA PUT TROBIANO'S ABOVE AND BEYOND
WHAT WE EVER IMAGINED.
WITH A WEALTH OF SATISFIED CUSTOMERS
AND A GOOD RESPONSE FROMBON APPETIT,
TROBIANO'S RELAUNCH IS A SUCCESS.
BUT CHEF RAMSAY KNEW THAT ANTHONY
STILL HAD SOME UNFINISHED BUSINESS.
THE RESTAURANTS ON ITS WAY.
TONIGHT PROVED THAT.
BUT THERE'S ONE MORE THING.
WHAT IS THIS?
BEAUTIFUL.
WOW, BEAUTIFUL.
MAKE AN HONEST WOMAN OF HER.
I'M SHAKIN'.
THIS IS UNBELIEVABLE.
THIS IS COMIN' FROM YOU?
YEAH.
TO US?
YOU FORGOT ABOUT IT.
AND IF THERE'S ONE THING THAT'S MISSING,
IT'S THAT.
AND I KNOW, PERSONALLY,
HOW LONG YOU'VE BEEN PUTTIN' IT OFF
BECAUSE OF THE PRESSURE FROM THE RESTAURANT.
THAT IS GONNA PUT AN END TO IT, OKAY?
YEAH, I'M SPEECHLESS.
THANK YOU. GET UP THERE.
STAND STRONG.
TIFFANY'S A GREAT GIRL.
SHE'S PUT UP WITH ME
FOR THE PAST THREE YEARS.
THERE WAS NO BETTER TIME THAN TONIGHT
TO GO AHEAD WITH THIS.
LADIES AND GENTLEMEN,
I'D LIKE TO INTRODUCE TO OUR CHEF PATRON,
ANTHONY TROBIANO.
I JUST WANNA THANK EVERYONE FOR COMIN' HERE.
YOU CAN SEE WE'VE COME A LONG WAY
THANKS TO, UH, CHEF RAMSAY HERE.
AND WE'VE MOVED IN SUCH A POSITIVE DIRECTION,
THAT THERE'S JUST ONE THING IN MY LIFE THAT...
THAT HASN'T BEEN OFFICIAL.
TIFFANY...
WILL YOU MARRY ME, TIFFANY?
WHOO-HOO!
EXCELLENT.
I WAS SHOCKED THAT ANTHONY PROPOSED TO ME
IN FRONT OF EVERYBODY.
IT WAS JUST INCREDIBLE.
I NEVER EXPECTED THIS IN A MILLION YEARS.
I CAN'T BELIEVE THIS.
IT TOTALLY TOUCHED ME TO SEE ANTHONY PROPOSE TO TIFFANY.
AND I KNOW THIS IS WHAT HE'S WANTED.
IT'S JUST UNBELIEVABLE.
IT'S A DREAM COME TRUE.
YOU BETTER MAKE MY DAUGHTER HAPPY.
WHAT DO YOU MEAN?
I'LL KICK YOUR ASS.
I HAVE ONE MORE SURPRISE FOR BOTH OF YOU.
I'VE ARRANGED FOR BOTH OF YOU TO GET MARRIED TONIGHT.
WE WERE JUST TOTALLY SHOCKED.
WITH ALL THE EXCITEMENT OF EVERYTHING ELSE GOING ON,
TO TOP IT OFF WITH A WEDDING, COME ON.
I THOUGHT I WAS GONNA DIE.
DRESS.
OH, MY GOD, THIS IS CRAZY.
I LOVE ANTHONY.
I'VE BEEN WAITING FOR THIS FOR SIX YEARS.
WE HAVE A NEW LIFE TO START.
SO EVERYTHING SHOULD JUST FALL INTO PLACE NOW.
TIFFANY AND ANTHONY HAVE COME TOGETHER
TO PROCLAIM THEIR UNDYING LOVE
THROUGH THE CELEBRATION
OF THEIR MARRIAGE.
I AM FILLED WITH SO MANY EMOTIONS.
IT WAS AN AMAZING NIGHT.
JUST UNBELIEVABLE.
THERE'S NO OTHER WORD TO DESCRIBE
ALL OF THIS, REALLY.
LADIES AND GENTLEMEN, I'D JUST LIKE TO SAY
THIS FAMILY HAVE BEEN A PLEASURE TO WORK WITH.
CHEF RAMSAY DID DEFINITELY SAVE OUR LIVES.
YOU GOTTA BE KIDDIN' ME.
IF HE DIDN'T COME HERE,
SIX MONTHS FROM NOW WE PROBABLY WOULDA BEEN CLOSED.
I'M GRATEFUL.
MY FAMILY'S GRATEFUL.
AND I HOPE THIS IS A NEW BEGINNING FOR ALL OF US.
WOW, AMAZING.
I'VE SEEN MANY A DREAM TURN INTO A NIGHTMARE.
TONIGHT A NIGHTMARE TURNED INTO A BEAUTIFUL DREAM.